Monday Munchies - 3 Easy Chicken Meals!
Use this recipe Pressure Cooker Chicken and make 3 Easy Meals!
Yeah I know this isn't quite real estate related but if it saves you time, it saves you money!
When you are busier than a long tail cat in a room full of rocking chairs, you are on the go all the time. It's hard to plan your meals and get them prepared before the kids start whining and your SIG decides they are starving to death if they don't eat right now.
Well, here' a little help for you. Not 1, not 2, but 3 meals from one dish! Ya got that right!
- So the first thing you should do is get your pressure cooker set up. Each one is different and you are not going to be following the same instructions as mine.So pull out that sheet of directions that comes with your pressure cooker and find out what they say.
- Now, you are going to want to cook up 4-5 pounds of boneless chicken breasts and thighs.
- Add some aromatics like onion, garlic and maybe some chick broth for moisture.
- Add some salt and pepper or some of that no salt for chicken spice.
- Add this all to the pressure cooker and finish reading your directions. Start the pressure cooker for the correct amount of time and on the right setting. I would guestimate from what i use that it is about 45 minutes on high pressure. Don't forget, pressure cookers can be dangerous and scald you if you try to remove the lid too early.
- You can shred the chicken right in the pot or move it to a cutting board.You can use two forks to separate and shred the chicken.
- Once it cools down enough to handle, divide the chicken into 3 even proportions.
Unless you want three nights of chicken dishes, you migh want to freeze two portions for another night.
Let's make one of my kids favorites. It's easy and takes absolutely no time!
For one Quesadillas:
2 10" flour tortillas
Sprinkle with Shredded Cheese
Spray the pan with cooking spray and place one tortilla shell down in the pan. Now you can begin adding your ingredieants. Start with the cheese, then chicken and then your choice of toppings.
Cook on medium for 2-3 minutes and carefully flip. Cook for 2-3 more minutes and serve. I like mine with all the toppings: Tomatos, onions, Green chili, sour cream,vguacamole, and fresh homemade salsa.
Chicken Pot Pies
Yet another down home recipe that brings my whole family around the table. It has homestyle goodness and the recipe can be adjusted to your family's taste.
You can choose to serve the Pot Pies in Individual Baking Ramekins, use a Pie Plate or other similar-type dish OR you can simplfy your life by making one large 9x13 Pot Pie (you may need more chicken for the larger one).
1 Box of 2 Refrigerated Pie Crusts, Room Temperature
1 Can Cream of Chicken Soup
Approximately 2 Cups Shredded Chickent
4 Tbsp Butter
1 sm onion, chopped
1 Bag Frozen Vegetables. (This is where you can get creative. I have one son who only likes "some" veggies so we buy the Broccoli & Cauliflower mix instead)
1/2 Cup Water (or milk)
Garlic powder, salt and peper to taste
Preheat oven to 425 degrees
Place one pie crust in the bottom of the dish
Melt butter with onions over medium heat until onions are soft
Add soup and water and mix until heated
Pour Checken and Vegetables into Pie Shell
Place second pie shell over the top of the pie pan and mixture. Pinch around the outside of the crust to seal tightly. Cut slits into the top of the shell to vent steam and allow cruchy top shell.
Place on foil covered tin sheet pan and bake 30-35 minutes or until crust is brown and bubbly.
This is going to be a hot one, so let sit for about 10-15 minutes before serving.
Finally, if you will be having the ladies over for lunch I recommend this recipe highly.
BLT Lettuce Cups
1 Full Package Bacon (save a portion for topping.)
4 Cups Shredded Chicken (depending upon number of guests)
2 Green Onions - white and green parts
1/3 Mayonnaise or Plain Yougurt
1 Tbsp Dijon or Yellow Mustard
Pita Pocket or Flat Bread
2 Cups Red Grape Tomato Halves or equivalent sliced
Salt and Pepper to taste
If you choose to use bacon, I like to put mine in the oven on a baking rack to help keep the stove top clean and get an even crunch on my bacon.
Meanwhile, in another bowl add your other ingredients (up to the romaine hearts) until incorporated. Chop tomatoes in half for later.
Now begin assembling. Scoop a generous portion of the chicken/bacon mixture into the bread. Add the lettuce and grape tomato halves and bits of the remaining bacon to the top.
As you see, this recipe is completely interchangeable. Don't want bacon? Leave it out, you already have chicken. I just like everything with backon. Don't like onions? Substitute it for some finely chopped celery.
I love the sandwich. Great summertime leftover!